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Moong dal khichdi recipe

Jayanandini
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Moong dal khichdi recipe
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Moong dal khichdi recipe

A simple and very easy moong dal khichdi recipe. This moong dal khichdi is prepared as a naivedyam for god and is made using the normal ingredients and spices. This recipe can be made without onion & garlic khichdi recipe.

INGREDIENTS FOR PREPARING MOONG DAL KHICHDI

Measuring cup used, 1 cup = 250 ml

  • Basmati broken or whole rice : ½ cup
  • Moong dal or spilt and dehusked green gram
  • ghee : 1.5 tbsp or 2 tbsp oil
  • turmeric powder or haldi : ¼ tsp
  • cumin seeds or jeera : ¾ to 1 tsp
  • rock salt or regular salt as required

INSTRUCTIONS FOR PREPARING MOONG DAL KHICHDI

  1. Wash both the rice and dal together for a two times in water.
  2. Heat the ghee or oil in the pressure cooker.
  3. Crackle the cumin first. Add the turmeric powder and stir.
  4. Add the rice and moong dal. Stir and saute for a minute.
  5. Add 4 to 4.5 cups water. Season with salt.
  6. Stir and then pressure cook the khichdi for 5 to 6 whistles till both the rice and moong dal have reached a mashable consistency like a porridge.
  7. When the pressure settles down, open the lid and check moong dal khichdi.
  8. If it is too thick, then add some water and stir well.
  9. Keep on sim or low flame to simmer khichdi till you get the right reliability.
  10. The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
  11. Serve moong dal khichdi with the plain bowl of yogurt or raita.
  12. When serving khichdi you can add a 1 or 2 tsp of ghee in the serving bowls or plates.

NOTES

This recipe of khichdi has been made in pressure cooker. If making in a pot, then soak the mung dal and rice for about 45 mins to 1 hour. Continued with the tempering of cumin seeds in the pot. then add dal and rice. Add about 5 to 6 cups water and cover and cook the khichdi till the rice and moong dal are cooked till really soft and of a porridge consistency. Add more water if required if khichdi becomes lumpy or too thick. keep on stirring at the regular intervals during the entire cooking process.

Restaurant style aloo gobi recipe

Jayanandini
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Restaurant style aloo gobi recipe
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Restaurant style aloo gobi recipe

Aloo gobi curry recipe with step by step instructions given below; this is a restaurant style aloo gobi recipe.

INGREDIENTS FOR ALOO GOBI RECIPE

Measuring cup used, 1 cup = 250 ml

  • Gobi/cauliflower : 1 medium sized, about 2.5 to 3 cups chopped
  • Aloo/potatoes : 2 medium sized , about 2 to 2.5 cups diced potatoes
  • Onion : 1 medium to large, finely chopped
  • Red tomatoes : 2 large, about 2 to 2.5 cups finely chopped tomatoes
  • Cashews : 15 whole, soaked in the hot water for about 20-30 mins
  • Cream : 2 tbsp
  • 1 inch ginger + 3 to 4 garlic cloves crushed to a paste in mortar-pestle, about 1 to 1.25 tsp ginger garlic paste
  • kashmiri red chili powder : ½ tsp
  • turmeric powder or haldi: ¼ tsp
  • coriander powder or dhania powder : ¾ tsp
  • garam masala or tandoori masala powder : ¼ to ½ tsp
  • crushed kasuri methi or dry fenugreek leaves : ½ tsp
  • 1 tbsp butter + 1 tbsp oil
  • 2 cups water or veg stock
  • salt as per taste
  • whole spices or garam masala
  • cinnamon or dal chini : 1 inch
  • bay leaf or tej patta : 1
  • green cardamoms : 2 to 3
  • cloves or lavang : 2 to 3
  • black cardamom or bad elachi : 1
  • 1 single strand of mace or javitri

INSTRUCTIONS FOR PREPARING ALOO GOBI RECIPE

  1. First soak cashews in warm water for about 30 minutes. Then drain and blend them to the smooth paste with about 2 tbsp water in the grinder or blender.
  2. Wash and peel the potatoes and then chop them. Chop the onions and tomatoes finely.
  3. Chop the gobi or cauliflower into medium sized pieces. Wash the pieces well in water.
  4. Heat sufficient water with the salt for pieces to be immersed in, on stove top or in microwave.
  5. Add the washed pieces and keep them immersed in the hot water for 15 to 20 mins. This is to get rid of an insects or worms that may be in a cauliflower.
  6. Then drain the gobi or cauliflower and wash once again with fresh water.
  7. Heat the butter and oil in the pan and add all the whole spices or whole garam masala listed above. saute and stir till the spices become aromatic.
  8. Then add chopped onions and saute till they become golden brown.
  9. Add the ginger & garlic paste. Stir and saute till the raw aroma of garlic & ginger goes away.
  10. Add the chopped tomatoes and saute till the tomatoes become soft and pulpy. This takes about 5 to 7 minutes on a low to medium flame.
  11. Add the cashew paste and all the spice powders one by one such as turmeric powder, red chilli powder and coriander powder.
  12. Stir and saute till you see oil coming from the sides of the masala paste.
  13. The masala paste will start getting together and you will clearly see the fat leaving the sides. This process takes about 8-10 minutes on a low to medium flame.
  14. Keep stirring frequently so that the masala does not stick to the pan.
  15. Add the cauliflower and potatoes. Stir well. Then pour water and season with salt.
  16. Cover and cook the curry till the veggies are done but not falling apart. Stir for a few times when the veggies are simmering.
  17. If the gravy or sauce thickens too much then just add the few tbsps of water and simmer for the couple of minutes.
  18. Lastly add the garam masala powder, crushed kasuri methi and cream.
  19. Stir and simmer aloo gobi curry for ½ a minute without the lid. Garnish the aloo gobi with chopped coriander leaves if you prefer.
  20. Serve the restaurant style aloo gobi curry hot dotted with the cream or butter and sprinkled with a pinch of garam masala, go together with rotis, naan or phulkas or steamed basmati or jeera rice.

Addition of kasuri methi (dry fenugreek leaves) gives a nice final touch to the recipe and you can consider making this aloo gobi recipe for special or festive occasions, guests or parties. overall this recipe is delicious and is a keeper.

Simple Hairstyles for School Girls

Danteshwari Bhaskar
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Simple Hairstyles for School Girls
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Simple hairstyles for girls are very popular and mothers can also try out girls’ hairstyles for school. Dressing up a child for school requires a convenient hairstyle.

Mothers love to dress up their child for school and hairstyle is very important. Simple hairstyles are there that can be easily done. Girls’ hairstyles for school are of various hues. One can try out various types of hairstyles for girls

1. Snake braid hairstyles for school girls:

Beautiful fast and easy braid hairstyle for school does consist of a typical braid of three ends, by which one has to turn around the head, then tie with a league forming a low tail.
Start braiding sideways, feeding the braid on one side and directing it to the back, the side where one does start to depend on one’s comfort. Hairstyles for girls can be very attractive.

• To feed the braid as a person tends to move horizontally through the head, one will take the strands of the upper area and join them with the middle-end of the braid, and then go to the opposite end.
• When one has reached the opposite end, turn the braid down a bit and then finish the braid to the ends.

2. Hairstyles with Decoration and Half-Tail with vertical Braids:

Hairstyles can be decorated with bows or brooches of different colors.
• Make a division in the middle of the baby’s hair needs to be made and then divide the frontal area of the hair making a line above the ears, the back of the hair has to be tied with a ponytail so that it does not spoil the work.

• Then one needs to start the braids as is usually done, it is important that one does not make them attached to the scalp and are completely loose. Girls hairstyles for school are varied.

Simple Hairstyles for School Girls

• When the braid is done, then take two strands of hair from the braid that has been made and with the other hand push the braid up. This ensures with a league, the effect that this technique gives to the braid is the beautiful and different hairstyle for the schoolgirl.
• Repeat the procedure as many times as the baby’s hair does allow until there is no more hair to braid.

• To finish the school hairstyle, unite all the braids that have been made forming a half tail, that can decorate the knot with what you like best.
This is an easy way as half ponytail hairstyle for school girls can be best.

4.Tie Knot in Low Ponytail:

This is a super simple hairstyle for school girls.
• Start combing the daughter’s hair with a pigtail down to the side.
• From that ponytail, take a small tuft and give it a loop shape with the help of a league.
• To form a loop with the league, take the section of hair and put it in the league when the league tightens the tail the introduce less than half a strand, this so that you have the first side of the loop.

• For the other side of the loop, one will use that same league, turn it again and enter half a lock yet, but looked to the opposite side.
• Finally, with the tip of the tuft, one can cover the league, and also have a super beautiful bow.

4. Hair Tail and Braid for Girls:

A special touch to the girls’ hairstyle is this form of hairstyle.

• First, split the baby’s hair to the side and start with a standard French braid, feeder with hair from the front of the head as one weaves.

• On the opposite side to the braid (the side that has less hair), make a lot of ends: the part that section of hair in two ends and go curling them together.
• Join them to the high ponytail one has made with the rest of the hair and decorate it with a bun.

• With the rest of the hair, make a low ponytail and tangle the braid made in the knot, hold it on the back of the ponytail with a hairpin.

How to make chutney sandwich recipe ?

Jayanandini
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How to make chutney sandwich recipe ?
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Chutney sandwich recipe with step by step instructions given below ; easy and quick to prepare chutney sandwiches for the breakfast or as a instant snack.

INGREDIENTS TO MAKE CHUTNEY SANDWICH

(Measuring cup used, 1 cup = 250 ml)

For the chutney:

  • Coriander leaves/dhania patta : 1 cup tightly packed, chopped
  • Grated coconut : ¼ cup
  • Green chilli or hari mirch : 1
  • Sugar : ½ tsp or as required
  • Water for grinding : 4 to 5 tbsp
  • Salt : ¼ tsp or as per taste

Other ingredients:

  • Bread, white or brown or whole wheat or multi grain bread : 12 to 15 slices
  • Butter as required

INSTRUCTIONS TO MAKE CHUTNEY SANDWICH

Preparing the chutney:

  1. Wash the 1 cup of tightly packed coriander leaves and then roughly chop them. Also wash and chop the green chilies.
  2. Take the chopped coriander leaves, grated coconut, green chili & sugar in a grinder jar.
  3. Add 4 tbsp water and grind to a smooth chutney.
  4. Take the chutney in a bowl and keep it aside.

Preparing the sandwich:How to make chutney sandwich recipe ?

  1. Spread butter evenly on the bread slices. If packing the sandwiches for tiffin box or picnics, then spread a little amount of butter, so that the bread does not become wet. if you want you can slice the edges. since we were using the homemade white bread, the edges were soft and not stiff like the store brought bread. Hence i did not slice the edges.
  2. Now spread chutney on the slices. Spread the coriander coconut chutney on both slices if you want spicy. but if not, then you can spread the chutney on only one slice.
  3. Bring together the bread slices to form the sandwich.
  4. Slice & serve the chutney sandwiches plain with some tea or coffee.

Finally yummy chutney sandwich is ready to eat. We hope you prepare and enjoy eating this chutney sandwich recipe. The recipe can be doubled or tripled like made with three slices also.

Rava kesari recipe or halwa recipes

Jayanandini
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Rava kesari recipe or halwa recipes
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Rava kesari recipe or halwa recipes

Rava kesari recipe with step by step instructions are mentioned below. rava kesari is a popular south Indian sweet made during the festival season. Rava kesari’s North indians will call it as sooji ka halwa.

INGREDIENTS FOR PREPARING RAVA KESARI

Rava kesari recipe or halwa recipesMeasuring cup used, 1 cup = 250 ml

  • fine rava or sooji : 1 cup
  • ghee : 5 to 6 tbsp
  • sugar : ¾ to 1 cup or as required
  • water : 2 cups
  • saffron threads or kesar : 2 to 3 pinches
  • green cardamom pods : 4-5 husked and powdered
  • cashews : ¼ cup halved or chopped

INSTRUCTIONS FOR PREPARING RAVA KESARI

  1. Crush cardamoms to semi fine powder in the mortar-pestle and keep aside.
  2. Also crush the saffron threads in the same mortar-pestle and keep aside.
  3. Keep a pan on a low flame.
  4. Add the ghee and when ghee is heating up, do the following.
  5. Take the sugar and water in another pan.
  6. Keep this pan on the medium to high flame and let the solution come to a boil.
  7. Also add the powdered saffron or kesar to sugar solution.
  8. Once the ghee becomes hot, add the rava and keep on stirring while adding the rava.
  9. Immediately add the cashews and keep on stirring the mixture.
  10. In the meanwhile also check the sugar solution.
  11. If the mixture starts to boil, then lower the flame and let it simmer.
  12. keep on stirring the rava for 7 to 8 mins and when the grains change their color and when the cashews also change to the light golden, we have to add bubbling hot sugar and water solution.
  13. Increase the flame to high for the sugar solution to bubble and when it starts to bubble in a matter of seconds, immediately add it to the hot rava mixture.
  14. Be careful as the mixture has the leaning to splutter.
  15. Be quick enough to stir and keep on stirring till the whole mixture starts thickening and starts to leave the edge of the pan.
  16. keep the tight lid on top or place a heavy weight on the lid.
  17. Switch off the flame and allow rava kesari to steam for 5 to 6 minutes.
  18. Now remove the lid and serve the rava kesari hot or warm.

Amla pickle recipe or Indian gooseberry pickle

Jayanandini
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Amla pickle recipe or Indian gooseberry pickle
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Amla pickle recipe or Indian gooseberry pickle

we all know that an amla also called as Indian gooseberries are rich in vitamin C and Antioxidants. for this reason amla is good for treating arctic. They are good for digestion too. We usually have amla as a candies after the lunch or dinner. Here we tried to bring out how to make Amla pickle and how to store them.

INGREDIENTS TO PREPARE AMLA PICKLE

(Measuring cup used, 1 cup = 250 ml)

Main ingredients:

  • Amla or Indian gooseberry (small or bigger) : 400 gms
  • red chili powder or lal mirch powder : ¼ cup
  • turmeric powder or haldi : 1 tsp
  • Amla pickle recipe or Indian gooseberry picklerock salt or sendha namak : ½ cup or add as required

For tempering:

  • sesame oil : ½ cup + 3 tbsp
  • mustard seeds : 1 tsp
  • fenugreek seeds or methi ke dane : 1 tsp
  • asafoetida or hing : 1 tsp

INSTRUCTIONS PREPARE AMLA PICKLE

  1. First wash the amla in water. Dry them with the kitchen napkin. There should be no trace of the moisture.
  2. If small amla, keep whole, since seeds are very small.
  3. If big sized, then chop and discard the seeds.
  4. Take amla in a large bowl.
  5. Add the red chilli powder, turmeric powder and rock salt. Mix all very well.
  6. In another pan, heat the sesame oil first.
  7. Then add mustard seeds & fenugreek seeds and allow them to splutter.
  8. Then add the hing. Stir and switch off the flame.
  9. Let the oil cool completely and then pour it over amla marinated with the spices. Mix very well.
  10. Spoon the pickle in the sterilized jar.
  11. Close tightly with the lid and keep the pickle in a dry corner of your kitchen for 7 days.
  12. After every 2 to 3 days, give the pickle bottle or jar the good shake or stir with a clean dry spoon.
  13. The amla pickle would be ready after 7 days.
  14. Once the amla pickle is ready, keep in the fridge or at room temperature.
  15. In cold climates, you can keep outside. In a hot and humid climate, keep in the fridge. Serve amla pickle with any indian meal of your choice.

Now the amla pickle is ready for serving

Four things bhaang does to body

Jayanandini
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Four things bhaang does to body
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With the Holi around corner, by now you must be done with the shopping of colours and water pistols for the festival. Even though, well-known as the festival of colours, it is also the festival of delicious food. From gujiyas, to puran polis, Holi is a foodie’s delight. But all celebrations and festivities are incomplete without the bhaang. Bhaang is an intoxicant and is an integral part of an Indian tradition as it has been used by godmen to achieve a state of trance and meditate for long time. Four things bhaang does to body

Four things bhaang does to body

How is bhaang made?

Bhaang is the drink made by mixing crushed leaves, buds and flowers of a female cannabis plant with the ghee and other spices. This mixture is then blended with the milk to prepare bhaang or thandai. Nowadays thandai is an easily available without cannabis and is comparatively safe and not an intoxicant. Make your own low calorie thandai with this healthy recipe.

What can bhaang or thandai do to your body?

Drinking bhaang is tradition in India since ancient times for its medicinal properties. Cannabis when consumed in a limited and monitored quantities is known to have various health benefits like easing the pain and preventing carcinogenesis. Though, bhaang can have some side effects on the health, if you have an overdose of it.

Induces the psychosis:

Drinking too much bhaang can lead to grandiosity, excitement, hostility, uncooperativeness, disorientation and hallucinations.

Makes you feel good:

Four things bhaang does to bodyThis good feeling is obviously due to presence of cannabis and can take you into the trance and also temporarily relieve any kind of pain.

Increases heart rate and alters the blood pressure:

Even if there is no conclusive research that says bhaang can increase the heart rate and blood pressure, various studies have proved that cannabis, which is an integral part of the bhaang, can increase the heart rate and alter the blood pressure.

Does not kill you:

Bhaang is not fatal even with the presence of cannabis. There have been zero deaths due to the cannabis overdose. But an overdose of the bhaang led to death of 25 year old male who had already suffered from the rheumatic heart disease. The deceased had consumed around 300 ml of bhaang and had died with the 24 hours of consuming bhaang.

Things to remember before drinking bhaang:

  1. Avoid consuming bhaang on an empty stomach. Make sure you eat something before drinking it.
  2. Donot mix it with any other type of alcohol and avoid drinking it if you suffer from the heart problems and if you have the blood pressure problems. You might like to read about how to keep the blood pressure under control.
  3. Keep it away from children.
  4. Holi is a festival that celebrates the victory of good over evil, so let us substitute those chemical laden colours with the non-toxic and organic colours and celebrate a healthy and safe holi.

Muttai Kurma, Ande ki Curry

Jayanandini
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Muttai Kurma, Ande ki Curry
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 Muttai Kurma, Ande ki Curry

How to make egg curry or mutta curry?

Ingredients for making Muttai Kurma

  • Eggs – 6
  • Onion -1
  • Tomatoes – 2
  • Ginger garlic paste – 2 tsp
  • Corriander powder – 2 tsp
  • Chilly powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala – 1/2 tsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Curry leaves – 5
  • Cilantro – for garnish
  • Oil – 2 tblsp
  • Salt – to taste

Instructions to make Muttai Kurma

  1. Hard boil 5 eggs. After it is cool enough to handle, crack and remove the shell, cut it into halves and keep aside.
  2. Heat oil in the pan, splutter some mustard seeds, cumin seeds and curry leaves.
  3. Fry the onions and ginger garlic paste until golden brown.
  4. Add the tomatoes and cook till it becomes soft.Muttai Kurma, Ande ki Curry
  5. Add chilly powder, turmeric powder, corriander powder, garam masala and fry till everything blends and forms a nice paste.
  6. Add water as needed, cover and let the gravy come to a boil.
  7. Add the hard boiled eggs to the gravy and let it simmer for 2 minutes.
  8. Break a raw egg into the gravy. Mix everything together, cover and let it simmer until the gravy becomes thick and the egg is cooked. This induces the egg flavour throughout the gravy.
  9. Garnish with chopped cilantro and serve with rice or roti.

Delicious Palak paneer recipe

Jayanandini
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Delicious Palak paneer recipe
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Delicious Palak paneer recipe

How to make Palak paneer recipe ?

INGREDIENTS

Measuring cup used, 1 cup = 250 ml

For the palak puree:

  • fresh spinach or palak : 200 to 250 grams, about 7 to 9 oz spinach
  • green chilies : 1 or 2, chopped
  • garlic : 1 or 2 small to medium, roughly chopped (optional)Delicious Palak paneer recipe
  • ginger : ½ inch , roughly chopped
  • water : 3 cups for blanching spinach
  • 3 cups water for ice bath

For the palak curry:

  • onion : 1 small to medium sized, finely chopped, or about ⅓ cup finely chopped
  • tomatoes: 1 small or medium sized chopped, about ⅓ cup finely chopped
  • garlic or lahsun : 4 to 5 small to medium, finely chopped
  • cumin seeds or jeera : ½ tsp
  • turmeric powder or haldi : ¼ tsp
  • red chili powder (optional) : ½ tsp
  • asafoetida or hing : a pinch (optional)
  • garam masala powder : ¼ or ½ tsp (add more if required)
  • tej patta or indian bay leaf : 1 small to medium
  • paneer or tofu : 200 to 250 gms, about 7 to 9 oz cottage cheese
  • water : ⅓ to ½ cup or add as required
  • cream : 1 or 2 tbsp, low fat 25% to 35% (i used amul cream)
  • oil or ghee or unsalted butter : 2 tbsp
  • kasuri methi leaves or dry fenugreek leaves : 1 tsp (optional. kasuri methi is crushed and added right towards the end. just before adding cream. )
  • salt as per taste

Garnish:

  • A few teaspoons of cream or butter for topping the palak paneer (optional)
  • ginger : ½ inch, julienned
  • lemon or lime wedges or slices

INSTRUCTIONS

  1. Making the spinach puree:
  2. Wash the palak or spinach leaves thoroughly in running water. Tender stem are fine. If the stems are stringy, then get rid of the stems.
  3. Boil 3 cups water in a pan or microwave or electric heater. Add ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
  4. Strain the palak leaves.
  5. Immediately add palak or spinach leaves in the pan or bowl containing ice cold water. This method helps in preserving green color of the spinach. Just add 8 to 10 ice cubes to 3 cups of water to get the cold water. Allow the spinach leaves to be in cold water for a minute or two.
  6. Then drain the ice cold water. Add the spinach in blender or grinder jar with the chopped ginger, garlic and green chilies.
  7. Make a smooth palak puree. no need to add water as making the puree. Keep the spinach puree aside.
  8. Making the palak curry:
  9. Heat oil or ghee or butter in the pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
  10. Add the cumin and let them splutter.
  11. Then add the tej patta or bay leaf.
  12. Add the finely chopped onions. Saute till the onions become golden.
  13. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
  14. Add the chopped tomatoes. stir and saute the tomatoes till they soften.
  15. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
  16. Stir very well.
  17. Then add the palak puree.
  18. Stir well.
  19. Add about ⅓ to ½ cup water or as required. stir again.
  20. Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
  21. Stir and add garam masala powder.
  22. Stir again and then add the paneer/cottage cheese cubes.
  23. Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
  24. Lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
  25. Stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

NOTES

The paneer of tofu cubes can be also be lightly fried and then added to the curry. I this case, you don’t need to cook the paneer or tofu in the gravy as when frying they are already cooked.

How to make naan with yeast

Jayanandini
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How to make naan with yeast
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How to make naan with yeast. In this article you will come to know about preparation of making naan with using yeast.

INGREDIENTS TO PREPARE NAAN WITH YEAST

  • Measuring cup used, 1 cup = 250 ml
  • maida/all purpose flour : 3 to 3.25 cups
  • water : 1 cup or as required
  • oil or ghee or butter : 2.5 to 3 tbsp
  • dry active yeast : 1 tsp
  • sugar : 1 tsp
  • salt : ¾ tsp or as required
  • Butter for brushing the naans, as required

INSTRUCTIONS TO PREPARE NAAN WITH YEAST

How to make naan with yeast

  1. First dissolve the sugar in 1 cup of water. Warm this solution.
  2. Then dissolve the yeast in that sugar sontent and let the yeast bubble up. This takes time about 10 to 12 mins.
  3. When the yeast solution has bubbled up well then add this frothy solution in a mixing bowl.
  4. Add the maida or all purpose flour, salt, oil and keep on mixing with hands.
  5. Add oil and then massage to a knead, soft, springy and elastic dough.
  6. If the dough looks dry then add few tbsp of water and knead.
  7. If the dough has become too sticky, add a few tbsp of flour and knead,
  8. The dough should be well kneaded and soft. If you press dough with your finger it should spring back easily.
  9. Place the dough in a bowl and cover with cotton napkin or lid and keep for 1:30 to 2 hours at room temperature.
  10. Now make medium sized balls from the dough. Roll them well in your palms. Place the balls in a tray or plate.
  11. Cover them with cotton napkin or lid and again allow to stand for 30 mins.
  12. The dough balls will double up.
  13. Before you start rolling the naans, heat your oven to the max temperature at least 20-25 mins before. My oven has the maximum at 250 degrees C.
  14. Please note that if you keep above 250 degrees C than the baking time will reduce.
  15. Once the oven is preheated well, then start rolling the naan evenly.
  16. Keep a medium thickness, meaning rolls the naans neither thick nor thin.
  17. Place the rolled naan on a greased pan or tray and keep in the oven.
  18. Bake for 7-10 minutes till brown spots seen on the top and the naan puffs up well.
  19. With the help of oven mitts remove the tray from the oven. Remove the naans also and spread some butter on them.
  20. Serve naan hot with a north indian or mughlai vegetable curry or dal/lentil dish.

NOTE:

To make naan in microwave convection mode – preheat the oven at 200 degrees C at least 20 mins before you start to make the naan. Place the rolled naan in greased baking tray. Bake at 200 degree for 4 to 8 minutes or more or less till the naan puffs well and become golden from top.

Punjabi paneer chole recipe

Jayanandini
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Punjabi paneer chole recipe
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Punjabi paneer chole recipe

INGREDIENTS

Measuring cup used, 1 cup = 250 ml

For cooking chickpeas:

  • chole or dried white chickpeas : 1 cup or 200 grams
  • Sufficient water for soaking chole
  • water for pressure cooking chole : 3 cups
  • bay leaf or tej patta : 2 small
  • cinnamon or dalchini : 2 of one inch each
  • black cardamom or badi elachi : 2Punjabi paneer chole recipe
  • ginger paste : 1 tsp
  • salt as per taste
  • dried amla : 3 to 4 or 1 black tea bag (optional)

For preparing chole gravy:

  • onion : 1 medium chopped or ½ cup chopped onion
  • tomatoes : 2 medium to large chopped or ¾ cup chopped tomatoes
  • paneer/cottage cheese : 100 to 150 grams
  • green chillies : 2 to 3 slit
  • coriander powder or dhania powder : 1 tsp
  • cumin powder or jeera powder : 1 tsp
  • red chilli powder or lal mirch powder : 1 tsp
  • amchur powder or dry mango powder : 1 tsp
  • kasuri methi or dry fenugreek leaves : ½ tsp
  • garam masala : ½ tsp
  • turmeric powder or haldi : ½ tsp
  • water : 1 cup or add as required
  • salt as required

For garnish:

  • chopped coriander or dhania patta : 1 to 2 tbsp
  • ginger julienne: ½ inch

INSTRUCTIONS

  1. Soak 1 cup dried white chickpeas or kabuli chana or safed chole in sufficient water overnight for 7 to 8 hours. Drain and rinse the soaked chickpeas in the water and keep aside.
  2. Take the chickpeas along with 1 tsp salt, 2 black cardamoms, 2 inch cinnamon, 3 dried amla pieces also you can substitute one black tea bag in place of amla, 2 small tej patta and 1 tsp ginger paste in the pressure cooker. Add 3 cups water. stir.
  3. Cover tightly and pressure cook the chickpeas for 10 to 12 whistles.
  4. The chole or chickpeas should be cooked well. There should not be any bite in the chole. They should have a soft melt in the mouth texture. Remove the softened amla pieces or tea bag and keep the cooked chickpeas along with the stock aside.
  5. In another pan or kadai, heat 2 tbsp oil and add ½ cup chopped onion.
  6. Stir and saute on a low to medium flame, till the onions are translucent or light golden.
  7. Then add 1 tsp ginger & garlic paste. Stir and saute for a few seconds till the raw aroma of ginger& garlic goes away.
  8. Add ¾ cup chopped tomatoes.
  9. Stir the tomatoes. saute the tomatoes, till they soften.
  10. Add the spice powders 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder,1/2 tsp garam masala & ½ tsp turmeric powder.
  11. Stir and saute for a minute.
  12. Add the cooked chole along with its spices. Stir that mixture well.
  13. Then add 2 or 3 slit green chilies. Stir it.
  14. Add 1 cup of stock or stock+water.
  15. Season with salt as required. Do keep in mind, that 1 tsp of salt was added to the stock.
  16. On a medium flame, bring the gravy to the simmer.
  17. The gravy should thicken slightly. Mash a few chickpeas with the back of the spoon. This helps in thickening the gravy.
  18. Now add paneer cubes about 125 to 150 grams of paneer, ½ tsp kasuri methi & 1 tsp amchur powder. Dry mango powder or amchur can be added according to one’s taste.
  19. Stir and simmer the paneer for about 2 minutes on a low flame.
  20. Switch off the flame and add 1 or 2 tbsp chopped coriander leaves and some ginger julienne. you can also garnish with the coriander leaves and ginger julienne instead of adding them.
  21. Stir finally and serve the paneer chole with rotis, pooris, parathas or naan. Also serve some onion slices and lemon wedges as a side accompaniment.

NOTES

substitutions:

1) Dried amla – 1 tea bag

2) Dry mango powder – 1 tsp dry pomegranate seeds powder or 1 tsp lime juice, you can also add as required and add lime juice towards the end.

Hing jeera aloo recipe

Jayanandini
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Hing jeera aloo recipe
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INGREDIENTS to Prepare Hing jeera aloo recipe

Measuring cup used, 1 cup = 250 ml

  • aloo or potatoes : 250 grams about 3 medium sized potatoes
  • Hing jeera aloo recipegreen chilli : 1 chopped
  • ginger or adarak : ½ inch finely chopped
  • cumin seeds or jeera : 2 tsp
  • hing or asafoetida: ⅛ tsp, about 2 to 3 pinches
  • turmeric powder or haldi : ¼ tsp
  • red chili powder or lal mirch powder : ½ tsp
  • coriander powder or dhania powder : 1 tsp
  • dry mango powder or amchur : 1 tsp or alternative is lemon juice or dry pomegranate powder
  • coriander leaves or dhania patta : 2 tbsp chopped
  • oil : 1 tbsp
  • salt as required

INSTRUCTIONS

  1. Boil or steam three medium sized potatoes about 250 grams.
  2. When slightly hot or warm, peel and chop potatoes. Also finely chop the ½ inch ginger and 1 green chilli.And keep them aside.
  3. Heat one tbsp oil in the pan or kadai. Add 2 tsp cumin and let them splutter.
  4. Add ⅛ tsp asafoetida or hing. About 2 to 3 pinches of asafoetida or hing.
  5. Add the chopped potatoes and stir well.
  6. Add all spice powders turmeric powder, red chili powder, coriander powder, dry mango powder or amchur and salt. This recipe is a bit spicy. For a less spicy version, reduce the red chili powder to ¼ tsp. if you donot have dry mango powder then add 1 tsp lime or lemon juice. you can also add dried pomegranate seeds powder instead of dry mango powder.
  7. Stir and saute for 2 to 3 minutes.
  8. Lastly add 2 tbsp chopped coriander leaves or dhania patta.
  9. Give a final stir. you can garnish hing jeera aloo dish with the chopped coriander leaves.
  10. Serve hing jeera aloo with pooris, chapatis or parathas or as a side dish with dal-rice combo. you can also add few drops of lemon juice while serving

Smoky Eye Makeup – giving your eyes subtle language

Maanasi
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Smoky Eye Makeup – giving your eyes subtle language
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Eye makeup can completely change the way you look. With slight amendments in eye makeup, you can be made to look like a youthful 20 year old and again with some other kind of eye makeup; you will look like an old lady. Yes, eye makeup can have such drastic effects on your looks and appearance. Among the different kinds of eye makeup that are seen, smoky eyes have always attracted lots of attention and appreciation. You might not be aware of the fact that smoky eyes are not only done in ash and black shades; now there are many color combinations in which Smokey eyes can be tried. Read how to do Smoky Eye Makeup

Mentioned below is some step by step guide for getting perfect smoky eyes with makeup:

Applying the primer before any kind of eye makeup is mandatory as it forms the base of the makeup and keeps it in place for long. Even if you travel or the makeup smears, the smoky effect persists without settling in the fine lines in the eye area. Apply the primer and start blending the same under the eyes and over the lids so that the eye makeup stays longer.

  • Application of powder and concealer

You would not want the flaws of fine lines and dark circles pop up from the smoky eye effect. Take a creamy concealer and sweep it under the eye area. Use a brush or the eff of your finger for blending the same in the skin. Once the concealer is applied, use a fluffy brush and apply translucent powder to the under eye area. Don’t swipe off the extra powder immediately.

  • Lash curling is mandatory for smoky eyes

For perfect smoky eyes effects, having curled lashes is kind of mandatory. Using a lash curler is recommended for the purpose. Blast the curler with some heat from a hairdryer right before curling. This helps in retaining the curl for longer period.

  • Use dark eye shadow

Use dark shade of eye shadow and blend the same from the lashes to the crease. Use a small angled brush and drag the shadow towards the lower lash lines. Any dark coloured element is perfect for the smoked look apart from the usual black, grey and dark blue.

Smoky Eye Makeup

  • Smudge the colours perfectly

There is no space for any kinds of harsh lines in smoky eye makeup. And therefore it is important to give the eyes some soft touch. Take the smudge brush or a Q-tip brush and blend the eye shadow at the edges very softly. The eye shadow should be smudged at the crease and along the bottom lashes for best effects.

  • Lining up the eye perfectly

Now that the eye shadow is smudged perfectly and is in place, it is time for lining and defining the eyes. Use a creamy black eye pencil for the same. Use the eye pencil along the top and bottom lash lines. No skin should be seen between the line and the lashes. If you are looking for extra-sultry effects, the inner bottom lash line can be lined too.

  • Highlighter

Using a shimmery highlighter along the inner corners of the eyes and the brow bone can give amazing results. This opens up the eye area. Pearl hues are great for medium to fair skin, while champagne shades are great for dark skin toned women.

  • Mascara

No eye makeup is complete without mascara and it is applicable for smoky eyes too. Apply mascara properly for enhancing the lashes well. The overall impact is great.

With the right makeup tools in hand, getting a smoky eye finish is not a problem at all.

 

Haemorrhoids or commonly called as Piles

Vishruthi Nadiminti
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Haemorrhoids or commonly called as Piles
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Piles are haemorrhoids are caused due to the swelling of the blood vessels inside the rectum or around the anal opening. These lumps vary in size and can occur inside or outside the anus.

Haemorrhoids commonly called as Piles

Types

Internal piles-

These develop inside your anal canal, occasionally they can hang down outside the anus depending upon the swelling.

External piles-

These are swellings that develop further down your anal canal around opening of the anal pore. They can be more painful than internal types of piles.

Causes of piles formation

  • Piles can develop from repeatedly straining when passing a stool that increases the pressure on blood vessels, and they may bleed.
  • Piles are very common, and primarily affect pregnant women and the elderly and obese
  • People suffering from constipation
  • Lifting of heavy objects regularly
  • If in family someone has piles, there are possible chances of having piles.

There are many remedies for prevention of piles:

  • A high-fiber diet will help keep your stools soft, reducing your risk of having to strain to pass a stool, which is the primary cause of haemorrhoids.
  • Try emptying your bowels as and when you need to. By delaying going to the toilet, your stool becomes harder and drier, which will cause straining.
  • Add fresh fruits and vegetables to your diet.
  • Eat plenty of fresh fruit and vegetables.
  • Cut down on fat, sugary food, and refined and processed food.
  • Eat plenty of pulses, such as peas, beans and lentils.
  • Eat plenty of wholegrain foods, such as whole wheat bread.
  • Drink water regularly throughout the day.
  • Exercise regularly. This can prevent constipation, reduce the pressure in your blood vessels and help you to lose weight.
  • Avoid medication that causes constipation, such as painkillers containing codeine.
  • Drink alcohol in moderation. Too much alcohol will dehydrate you and make your stools hard.
    the size of the piles.

Haemorrhoids Symptoms

  • Bleeding from your anus
  • Lump in or around your anus
  • Discharge of mucus
  • Itchy skin around your anusHaemorrhoids or commonly called as Piles
  • Swelling around your anus
  • Pain and discomfort after a bowel movement

    Treatment

    Non-surgical treatments

    Banding-

    This involves placing a small elastic band around the pile, which cuts off the blood supply and causes it to die and fall off after a few days. The area left behind will heal up naturally.

    Sclerotherapy-

    This involves having your piles injected with an oily solution, which makes them shrivel up.

    Infra red coagulation or laser treatment-

    This uses infra red light to seal the veins above the pile, which causes it to shrink.

    Bipolar diathermy and direct current electrotherapy treatment-

    This uses an electrical current to burn off the pile.

    Surgery

    Surgical treatments for piles are an option if you have severe piles. There are different types of surgery, including haemorrhoidectomy or stapled haemorrhoidopexy based upon the size of the piles.

Hotel style Coconut Chutney

Jayanandini
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Hotel style Coconut Chutney
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In this post you will learn about how to prepare hotel style coconut chutney.

Hotel style Coconut Chutney

INGREDIENTSHotel style Coconut Chutney

  • Measuring cup used, 1 cup = 250 ml
  • coconut : ½ cup grated fresh or frozen coconut
  • roasted chana dal or bengal gram : ¼ cup
  • ginger : ½ inch ginger or adrak, chopped
  • green chilli or hari mirch : 1 chopped
  • curry leaves or kadi patta : 15-20
  • sunflower or coconut oil : 2 tsp oil
  • salt as required

INSTRUCTIONS

  1. wash and rinse curry leaves. Dry them on the kitchen towel.
  2. Heat oil in small pan. Add the curry leaves and fry till they become crisp.
  3. Let the curry leaves & oil mixture become warm.
  4. Add the rest of an ingredients along with the curry leaves and oil in the chutney grinder or small blender.
  5. Add some water, about ½ to ¾ cup depends on what consistency of chutney you want and blend to the smooth chutney.
  6. check the salt and add more if required.
  7. Serve the hotel style coconut chutney with idli, dosa, medu vada or uttapam.

Pesarattu recipe or moong dal dosa recipe

Jayanandini
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Pesarattu recipe or moong dal dosa recipe
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Pesarattu recipe or moong dal dosa recipe

INGREDIENTS

  • Measuring cup used, 1 cup = 250 ml
  • for dosa batter:
  • green moong beans : 2 cupsPesarattu recipe or moong dal dosa recipe
  • green chilly : 1 chopped
  • ginger : ½ inch piece, chopped
  • a pinch of asafoetida or hing (optional)
  • rice flour : ¼ tbsp
  • chopped coriander or cilantro leaves (optional) : ¼ cup
  • salt as required
  • for the topping
  • onion : 1 finely chopped
  • 1 green chilli : finely chopped
  • Coriander or cilantro leaves : a few springs of chopped
  • oil or ghee for frying the dosa

Serving suggestions:

  • upma
  • coconut chutney
  • coriander chutney

INSTRUCTIONS

  1. Firstly, pick and rinse the moong beans.
  2. Then soak the moong beans overnight in sufficient water.
  3. Drain and add moong beans along with the rest of an ingredients mentioned above for the batter.
  4. Add some water and grind into the smooth paste.
  5. Remove batter in a bowl or pan.
  6. Stir in rice flour and mix well.
  7. On the griddle or flat pan, spread little oil/ghee.
  8. With the big spoon, pour dosa batter on the griddle and use the same spoon for the spreading moong dal dosa batter into the round shape.
  9. Pour some oil on sides and in the center of the dosa.
  10. Sprinkle the finely chopped onion, green chilies and coriander leaves.
  11. Press these with spatula so that they get stuck to batter which is getting cooked.
  12. Flip and cook both sides a couple of times till crisp and browned.
  13. Serve Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.

NOTES

  • This Pesarattu dosa or moong dal dosa can also be made with spilt green gram or sprouted moong.
  • Instead of adding rice flour, you can also make ground both soaked rice and moong beans together.
  • The moong dal dosa can be had plain too. You can serve the Pesarattu dosa with the tomato ketchup too.

How to relax your sensitive skin?

Danteshwari Bhaskar
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How to relax your sensitive skin?
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Skincare is important and this is so as far as sensitive skin is concerned. One needs to try out a new product on a patch of the skin in order to ensure that it does not irritate the skin.

One comes across three basic types of skin:

oily, sensitive or ‘normal.’ One has to select skincare products accordingly. Those having sensitive skin have to be extra cautious in selecting skin products. The focus needs to be on skincare.

Most people are quite aware of their sensitive skin. “Sensitive skin” needs to be treated according to the advice of the physician. It is delicate and needs to be treated with extra care and varies from person to person. One person may actually find that their skin reacts to exposure to weather extremes or new fragrances. Whereas another may find that they have to be careful in order to avoid products that are formulated to be too aggressive and strip away natural sebum.

1. Protect one’s skin with sunscreen

Sunscreen is essential for every skin type. Sensitive skin may be delicate when it comes to heat and sun and may require a sunscreen. Be gentle and avoid over-cleansing the sensitive skin. Skincare is very important. Over-exfoliating or over-cleansing sensitive skin can cause much irritation. It is advisable to stick to lukewarm water, rather than going in for steaming hot water before stepping in the shower, as heat can be another aggravating factor. Remember to keep the skin clean, but do not go overboard.

People can have sensitive skin that involves the whole body, not just the face. The skin will be very delicate. It is better to wear loose clothes loose and choose breathable fabrics.
Keep the skin healthy from the inside
Healthy habits such as keeping oneself hydrated, eating a nutritious diet and getting some exercise may also improve overall health.
It is better to go in for patch tests to check out on new products prior to sing on their skin. This means one is giving much importance to r.
A patch test is considered to be a precautionary measure, and it does imply that one is applying a product to a small area. Depending on sensitivity levels, patch tests are usually best applied 24 hours to a week in advance of a full application. In case a person has sensitive skin, then it is better to select the area one feels it is better to try the new product on.

How to relax your sensitive skin?

Sensitive skin can cause much frustration and often it can get badly affected by external bruises. Every person likes to have beautiful skin as it makes a person feel confident about him or herself. Women, in particular, are very conscious of their skin texture. One needs to be careful with one’s skin. The choice of new products does matter as they must not damage the texture of the skin in any way. Skincare is very important. Skin is, after all, an important and largest organ in the human body. Sensitive skin can cause much discomfort.
Many people have sensitive skin, and it is important to understand the skin type. Frequent sunburns, persistent rashes, and breakouts, or flaking and itching, cam mar a sensitive skin and extra care and protection are required to treat these skin problems. Some people are prone to allergic reactions from on account of various chemicals or substances, others do find their skin dry and flaky. It is necessary to identify what causes the irritation of the skin and thus deal with the health issue. Several types of skin products are available one needs to make use of these products. One needs to avoid irritants, and cultivate good habits in order to keep the sensitive skin healthy as well as comfortable.

also read: 5 Sun Tan Remedies For Sensitive Skin

kadala curry recipe or Kerala chickpeas recipe

Jayanandini
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kadala curry recipe or Kerala chickpeas recipe
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kadala curry recipe or Kerala chickpeas recipe

for cooking the chickpeas:kadala curry recipe or Kerala chickpeas recipe for cooking the chickpeas: chickpeas or kala chana orkadala : ¾ cup black water for soaking chickpeas : 2 cups 2.5 cups water or the soaked water+fresh water for pressure cooking for making kerala garam masala: fennel seeds : ½ tsp mace : 2 to 3 strands cinnamon : 1 inch cloves : 3 nutmeg : 3 pinches of grated nutmeg or nutmeg powder for coconut paste: grated coconut : ½ cup, tightly packed water for grinding coconut : ¼ cup to ⅓ cup other ingredients: pearl onions or sambar onions : ⅓ cup chopped ginger : ½ inch ginger, or about 1 tsp chopped ginger green chilies : 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies curry leaves : 10 to 12 mustard seeds : ½ tsp turmeric powder : ¼ tsp red chili powder : 1 tsp coriander powder : 1 tsp black pepper powder : ¼ tsp coconut oil : 2 tbsp water or stock : 1 to 1.25 cups salt as required INSTRUCTIONS First rinse and then soak black chickpeas in the 2 cups of water for 8 to 9 hours or overnight. you can also use the white chickpeas instead of black chickpeas. Take the black chickpeas in pressure cooker. Add ½ tsp salt to it. Add 2.5 cups of fresh water or overall 2.5 cups of soaked water + fresh water. We should not throw away the soaked water of black chickpeas. Add water. Stir and pressure cook the chickpeas till you get 9 to 10 whistles or more till they are tender and cooked through. Reserve the stock and keep aside. Meanwhile at the time of chickpeas are cooking, take ½ cup tightly packed grated coconut in the grinder jar. Add ¼ cup of water and grind to the smooth paste. Add more water if required at the time of grinding. keep the ground coconut paste aside. In a small pan, dry roast the following 5 spices till aromatic –fennel seeds, mace, cinnamon, cloves & pinches of grated nutmeg or nutmeg powder. Just a light roasting. Do not over do. In a small grinder or coffee grinder or the mortar pestle, grind or pound these 5 spices to the semi fine or fine powder. keep aside. Heat 2 tbsp of coconut oil in a pan. Add ½ tsp of mustard seeds and let them crackle. Add ⅓ cup of chopped pearl onions or shallots. stir and saute for the minute. Then add 1 tsp of chopped ginger, 1 tsp of chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or to light golden. Then add 1 tsp of red chili powder, 1 tsp of coriander powder, ¼ tsp of black pepper powder and the ground kerala garam masala. If you already have the kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce it to ½ tsp for less spicy version. Tomatoes are not added in this recipe. but if you want, you can add 1 medium tomato. Stir the masalas very well on the low flame and saute for a minute Then add the ground coconut paste. Stir that very well. Sauté for about 4 - 5 minutes on the low flame. Add the cooked black chana or kadala. Stir that very well. Then add 1 to 1.25 cups water or chana stock or both. Stir it. Season with required amount of salt and stir again. Do add less salt as we have an added some salt when cooking the chickpeas. Let the curry come to boil. Simmer till all flavors and chickpeas are well blended. you will also see some oil specks floating on the top in curry. Serve kadala curry hot with puttu or appams or steamed rice or rotis or pooris.

  • chickpeas or kala chana orkadala : ¾ cup black
  • water for soaking chickpeas : 2 cups
  • 2.5 cups water or the soaked water+fresh water for pressure cooking

for making kerala garam masala:

  • fennel seeds : ½ tsp
  • mace : 2 to 3 strands
  • cinnamon : 1 inch
  • cloves : 3
  • nutmeg : 3 pinches of grated nutmeg or nutmeg powder

for coconut paste:

  • grated coconut : ½ cup, tightly packed
  • water for grinding coconut : ¼ cup to ⅓ cup

other ingredients:

  • pearl onions or sambar onions : ⅓ cup chopped
  • ginger : ½ inch ginger, or about 1 tsp chopped ginger
  • green chilies : 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies
  • curry leaves : 10 to 12
  • mustard seeds : ½ tsp
  • turmeric powder : ¼ tsp
  • red chili powder : 1 tsp
  • coriander powder : 1 tsp
  • black pepper powder : ¼ tsp
  • coconut oil : 2 tbsp
  • water or stock : 1 to 1.25 cups
  • salt as required

INSTRUCTIONS

  1. First rinse and then soak black chickpeas in the 2 cups of water for 8 to 9 hours or overnight. you can also use the white chickpeas instead of black chickpeas.
  2. Take the black chickpeas in pressure cooker. Add ½ tsp salt to it.
  3. Add 2.5 cups of fresh water or overall 2.5 cups of soaked water + fresh water. We should not throw away the soaked water of black chickpeas. Add water.
  4. Stir and pressure cook the chickpeas till you get 9 to 10 whistles or more till they are tender and cooked through. Reserve the stock and keep aside.
  5. Meanwhile at the time of chickpeas are cooking, take ½ cup tightly packed grated coconut in the grinder jar.
  6. Add ¼ cup of water and grind to the smooth paste. Add more water if required at the time of grinding. keep the ground coconut paste aside.
  7. In a small pan, dry roast the following 5 spices till aromatic –fennel seeds, mace, cinnamon, cloves & pinches of grated nutmeg or nutmeg powder. Just a light roasting. Do not over do.
  8. In a small grinder or coffee grinder or the mortar pestle, grind or pound these 5 spices to the semi fine or fine powder. keep aside.
  9. Heat 2 tbsp of coconut oil in a pan.
  10. Add ½ tsp of mustard seeds and let them crackle.
  11. Add ⅓ cup of chopped pearl onions or shallots. stir and saute for the minute.
  12. Then add 1 tsp of chopped ginger, 1 tsp of chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or to light golden.
  13. Then add 1 tsp of red chili powder, 1 tsp of coriander powder, ¼ tsp of black pepper powder and the ground kerala garam masala. If you already have the kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce it to ½ tsp for less spicy version. Tomatoes are not added in this recipe. but if you want, you can add 1 medium tomato.
  14. Stir the masalas very well on the low flame and saute for a minute
  15. Then add the ground coconut paste. Stir that very well.
  16. Sauté for about 4 – 5 minutes on the low flame.
  17. Add the cooked black chana or kadala. Stir that very well.
  18. Then add 1 to 1.25 cups water or chana stock or both. Stir it.
  19. Season with required amount of salt and stir again. Do add less salt as we have an added some salt when cooking the chickpeas.
  20. Let the curry come to boil.
  21. Simmer till all flavors and chickpeas are well blended. you will also see some oil specks floating on the top in curry.
  22. Serve kadala curry hot with puttu or appams or steamed rice or rotis or pooris.
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